We hosted Easter yesterday and with the help of my husband, mother and sister-in-law, we cooked up a feast! It was 80 degrees so we decided to grill steak and shrimp teriyaki along with quinoa salad, roasted asparagus, mashed potatoes, a big green salad with beets & oranges, and my personal favorite, a spinach and mushroom tart. It was an amazing day and we ate well, but now I’m beat!
So I’m happy for a fridge full of food to get us through the next few days.
My son and husband opted to make cheese steaks with the leftovers but you can see what I went for…. my favorite quinoa salad with apricots, pistachios and arugula, snap peas, radishes all from yesterday plus I added homemade hummus and avocado. A sure bet every time!
Click here for the original recipe for the quinoa salad with dried apricots, pistachios and arugula. The recipe was adapted from Food & Wine; where it called for quinoa and red rice, I substituted red quinoa for the red rice, and mixed the arugula directly into the salad.